- 2 tbsp Extra virgin olive oil
- 1 Medium onion, finely chopped
- 2 Cloves garlic, crushed
- 1 tsp Chilli powder
- 1 tsp Ground coriander
- 2 tsp Ground cumin
- 500 g Plain tomato pasta sauce
- 1 1/2 cups Cooked chickpeas (garbanzos)
- 320 g Peeled pumpkin (butternut squash), chopped into small pieces
- Pinch salt, optional
- 120 g Baby spinach leaves
- 2 tsp Freshly chopped coriander (cilantro)
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Heat oil in a large saucepan and sauté onion for about 5 minutes until soft. Stir in garlic and cook for 30 seconds.
Mix in chilli powder, coriander, cumin, tomato pasta sauce and ½ cup of water. Stir well.
Add chickpeas and pumpkin pieces, and bring to boil. Adjust flavour with extra salt, if desired.
Reduce heat and simmer for around 15 minutes or until pumpkin is tender.
Stir through baby spinach leaves until they start to wilt, followed by coriander, and serve immediately.
One 400 g (14 oz) can of chickpeas supplies around 1½ cups when drained. If using this, rinse chickpeas well.If you find this curry a little hot, try some plain dairy or soy yoghurt on the side.
Energy per serve: 1203kJ
Recipe and images published with permission from Sue Radd’s new Cookbook Food as Medicine (Signs Publishing).
Food as Medicine: Eating for Your Best Health was awarded number 1, ‘Best Health & Nutrition Cookbook in the World for 2016’ by Gourmand World Cookbook Awards. It promotes adopting a more plant based dietary pattern for chronic disease prevention/treatment and environmental sustainability.
Calories: 287kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 639mg | Sugar: 15g | Calcium: 118mg | Iron: 4.1mg